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Chilled Vichyssoise Recipe
|Chicken stock||1 Pint|
|Double cream||1⁄4 Pint|
|Potatoes||3 Small, peeled|
|Chopped chives||2 Teaspoon, diced|
Serving size: Complete recipe
Calories 1901 Calories from Fat 1024
% Daily Value*
Total Fat 115 g176.9%
Saturated Fat 31.1 g155.4%
Trans Fat 0 g
Cholesterol 136.3 mg
Sodium 1258.1 mg52.4%
Total Carbohydrates 198 g65.9%
Dietary Fiber 22.3 g89.4%
Sugars 39.1 g
Protein 34 g67.8%
Vitamin A 277.6% Vitamin C 291.2%
Calcium 51.2% Iron 108.5%
*Based on a 2000 Calorie diet
Use only the white part of the leeks.
Cut them in quarters lengthwise and wash well.
Drain and chop.
Melt the butter in a pan and cook the leeks gently until softened but not brown.
Add potatoes, salt and pepper, and water barely to cover.
Simmer for 15 minutes.
Add the stock and cook until the potatoes are tender.
Rub through a sieve or put in the blender.
When the soup is to be served cold, chill it thoroughly, and beat in the cream just before serving.
To serve hot, add the cream and reheat without boiling.